The perfect recipe for back to school/work/whatever! Get your greens with these vegan muffins that are absolutely PACKED with antioxidants. And no, they don’t taste like you’re eating cooked spinach!
You need to have a blender or a food processor for these bad boys. Pop all the wet ingredients in the food processor/blender and process until smooth, only about a minute or 2. Combine with the dry ingredients and then fold in the fresh peaches.
I add 2 tbsp white sugar to these muffins but you could absolutely omit it, the banana adds enough sweetness if you aren’t big on sugar (I just really like sweet things).
Bake for about 20 minutes and let cool on a wire rack. The first one I had was still warm from the oven and SO GOOD! I couldn’t believe this much spinach wouldn’t create some weird aftertaste but no, they turned out quite well.
*makes 12 muffins
1 ripe banana, mashed
1 fresh peach, skinned and diced
1 (6oz) bag fresh spinach
1/4 cup coconut oil, melted
1/2 cup nut milk
1 tsp vanilla extract
1 tbsp chia
1/2 cup all purpose flour
1 cup whole wheat flour
1/2 tsp baking soda
2 tsp baking powder
2 tbsp white sugar
Preheat oven to 350 C and oil a 12 cup muffin tin.
Whisk together both flours, sugar, baking powder and baking soda in a large bowl.
In a blender or food processor, combine coconut oil, nut milk, chia seeds, mashed banana, vanilla and spinach. Blend for about 1 minute, until pureed.
Pour the blended ingredients into the dry ingredients and mix until just combined. Fold in the diced peaches.
Fill each muffin cup 2/3 full and bake for 18-22 minutes, until a knife inserted into the centre comes out clean.
Let cool on a wire rack. Enjoy!